Evaluation of various emulsifying salts addition on selected properties of processed cheese sauce with the use of mechanical vibration damping and rheological methods

Salek, Richardos Nikolaos; Vašina, Martin; Lapčík, Ľubomír; Černíková, Michaela; Lorencová, Eva; Buňka, František

doi:10.1016/j.lwt.2019.03.022

Cited by 21 publications

(23 citation statements)

References 37 publications

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“…Cheese sauces belong to the group that may contain mixture of ingredients with dairy or non‐dairy origin and can be produced using different methods (Saad et al , ; Salek et al , ). The most common base in the production of cheese sauces is natural cheese that affects the flavour, texture and mouthfeel of the final product (Banes et al , ).…”

Section: Introductionmentioning

confidence: 99%

Effect of different fibres on texture, rheological and sensory properties of acid casein processed cheese sauces

Szafrańska

Sołowiej

2020

Int J of Food Sci Tech

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The objective of this study was the evaluation of different fibres (bamboo, acacia, potato or citrus) addition on texture, rheological and sensory properties of acid casein processed cheese sauces. Fibres used in production of sauces had an impact on the texture, viscosity, viscoelastic and sensory properties. The largest increase in viscosity was observed in products with addition of potato fibre, which have good water holding and adsorption capacity. Processed cheese sauce with the addition of citrus fibre was characterised by the highest values in general, and the increase of this feature in the tested samples was regular. Adhesiveness was the highest in products with 1% addition of every fibre. The lowest values of viscosity single shear, G 0 and G″ moduli, among all tested, had sauces with acacia fibre. Moreover, they had the most thin liquid consistency, which was different from preferred one.

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Section: Introductionmentioning

confidence: 99%

Effect of different fibres on texture, rheological and sensory properties of acid casein processed cheese sauces

Szafrańska

Sołowiej

2020

Int J of Food Sci Tech

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“…On the other hand, no significant differences (p ≤ .05) in crude fat contents were observed between treated processed cheese samples and control cheese, while a significant difference (p ≤ .05) was noted in pH values between treated and control cheese. The variations found within pH values of resulting processed cheese might be affected by the real basic cheese used in cheese making and the used emulsifying salts with their buffering capacity (Lu et al, 2008;Salek et al, 2019).…”

Section: Chemical Characteristicsmentioning

confidence: 99%

Impact of oat flour on some chemical, physicochemical and microstructure of processed cheese

Hamdy

Hassan

Ahmed

et al. 2021

J. Food Process. Preserv.

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Functional foods have become a basic requirement for every consumer seeking for healthy food and good life style. In this regard, the consumer is looking for the functional food on shelves or modyfing their meals to include some ingredients that have functional properties, which help him for preventing cardiovascular diseases and lowering blood pressure. Oats (Avena sativa) are the promising grains with interesting health benefits that can meet consumer requirements when consumed or made as a part of his meals. It contains the soluble fiber beta-glucan (β-glucan) with many functional and bioactive characteristics (Shvachko et al., 2021). Oats contain high level of functional protein with valuable amino acids, lipids with high level of polyunsaturated fatty acids, active antioxidants, tocopherols, and avenanthramides (Barcchiya et al., 2017). In addition, oats play a vital role in the reduction of human cholesterol level, lowering diabetes, high blood pressure, dyslipidemia, and inflammatory due to its content of lipophilic and lipophobic compounds (Kristek et al., 2018). The presence of antioxidant activity and the unique avenanthramides in oat grains are responsible for preventing of coronary heart disease, while varying range of polyphenols are also present in oats with antioxidant activities (Dhanalakshmi, 2021). On the other hand, numerous micronutrients are found in oat including folates, iron, copper, manganese, selenium, zinc, carotenoids, betaine, choline, phytic acid, choline, lignins, lignane, resorcinols, and sulfur-containing amino acids (Syed et al., 2020).

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“…Sauce performs different functions, for example, it adds flavor, moistness, texture, or body to meals. Cheeses or processed cheeses are mainly used as basic ingredients in cheese sauce, recognized as a thickening type of sauce (Salek et al, ). The difference between a dip and a sauce is small but quite significant.…”

Section: General Definitionmentioning

confidence: 99%

“…To control pH of cheese, producers can use appropriate emulsifiers such as phosphates, citrates, aluminum phosphates, or pyrophosphates (Gamay & Schumacher, ). In 2019 researchers tested different types of emulsifying salts (ESs) that can be used in preparation of processed cheese sauces: disodium hydrogen phosphate, tetrasodium disphosphate, pentasodium triphosphate, sodium salt of polyphosphate n ~ 20 and trisodium citrate (Salek et al, ).…”

Section: Cheese Sauce Processingmentioning

confidence: 99%

Cheese sauces: Characteristics of ingredients, manufacturing methods, microbiological and sensory aspects

Szafrańska

Sołowiej

2020

J Food Process Engineering

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During recent years, companies producing dairy products have observed an increase in the consumption of cheese sauces. The purpose of this review is to provide a critical overview of the most important properties of cheese sauces: ingredients, additives, processes, different methods used for their manufacturing, microbiological and sensory aspects, all of which is interesting both for the food industry and consumers. Because it is expected that the consumption of such products will increase, it is worth getting acquainted with current production processes for cheese sauces and the possibilities of modifying them in terms of consumer preferences, trends, and health‐promoting properties. Practical applications This review shows how the interactions among ingredients, the usage of hydrocolloids, emulsifying salts, and other functional components, and processing conditions can be handled to obtain cheese sauces with targeted characteristics. Moreover, advancements in recent years have enabled cheesemakers to increase the quality of cheese sauces in terms of nutritional value. These aspects could be interesting for the food industry (product development technologists), scientists, and consumers.

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Evaluation of various emulsifying salts addition on selected properties of processed cheese sauce with the use of mechanical vibration damping and rheological methods

Cited by 21 publications

References 37 publications

Effect of different fibres on texture, rheological and sensory properties of acid casein processed cheese sauces

Effect of different fibres on texture, rheological and sensory properties of acid casein processed cheese sauces

Impact of oat flour on some chemical, physicochemical and microstructure of processed cheese

Cheese sauces: Characteristics of ingredients, manufacturing methods, microbiological and sensory aspects

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